Artichoke Dip Recipe

1 8-oz. block cream cheese
1 cup Parmesan cheese
1 cup mayonnaise
4 to 6 cloves garlic, minced
1 can quartered artichoke hearts, drained

Soften the cream cheese to room temperature (if you need it quick, put it in the microwave for 30 seconds). Preheat oven to 350 degrees. Blend all remaining ingredients, except artichoke hearts, with a hand mixer. Cut quartered artichoke hearts in half and fold in with a rubber spatula or wooden spoon. Pour into an 8" round cake pan or any other handy smaller casserole dish (a deep-dish pie plate works well). Bake in the oven for 30
minutes or until very lightly browned and bubbly. Serve warm or cold with bias-sliced baguettes, chunks of french bread, or crackers.